Text 32093, 79 rader
Skriven 2015-10-17 18:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: poutine
===============
 DS> Red Robin [...]  had a new menu item -- poutine.
 DS> the picture looked like it might be a meal in itself.

It's delish but really high calorie/rich/fatty/. Split a single
portion and you'll probably be satisfied.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Poutine Poppers
Categories: Snacks, Potatoes, Cheese, Sauces
  Servings: 6

      6 md russet potatoes, washed and
           scrubbed
           Canola, vegetable, or peanut
           oil, for brushing and deep
           frying
    1/4 c  plus 2 tablespoons
           all-purpose flour, divided
      2 ts kosher salt
      1 ts freshly ground black pepper
      8 oz cheese curds 
  1 1/2 c  water
      2    beef bouillon cubes 
      2 TB unsalted butter
    1/4 ts garlic powder
    1/4 ts onion powder

Poutine turned into finger food! The tater-tot shape makes them easy
to share and perfectly portioned for parties. Serving gravy on the
side keeps the poppers crisp on the outside. You can also use
mozzarella cubes,

Adjust oven rack to center position and preheat oven to 400 F. Line
a baking sheet with foil and place potatoes on top. Brush potatoes
all over with oil and bake until pierced easily with a fork, about
40 minutes. Let potatoes stand until cool enough to handle. Cut
potatoes in half lengthwise and, using a spoon, scoop out the potato
flesh and transfer to a bowl. Reserve the skins for another use,
such as potato skins, if desired.

Mix potatoes with 1/4 cup flour along with the salt pepper. Working
one at a time, shape potato mixture into 1 1/2-inch cylinders, then
flatten into your palm, and place 1 or 2 cheese curds, depending on
their size, in the center. Using your fingers, fold the potato
around the cheese to re-form the cylinder, making sure the cheese
isn't poking through in any spots. Set on a baking sheet and repeat
with remaining potato and curds. Set aside.

Combine the water and beef bouillon in a microwave-safe container
and microwave until hot, about 1 1/2 minutes; stir to blend. In a
saucepan over medium heat, melt butter and mix in remaining 2
tablespoons flour. Cook until lightly browned, then whisk in beef
broth. Bring to a boil, stirring occasionally, and reduce to a
simmer. Stir in garlic and onion powders and cook, stirring, until
gravy thickens, about 3 minutes. Keep warm until ready to serve.

In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil
to 375 F. Working in batches of 4 or 5, add poppers to oil and fry
until golden brown, flipping for even browning all over, about 5
minutes. Using a slotted spoon or spider, transfer fried poppers to
a paper towel-lined plate. Serve right away with warm gravy.

Morgan Eisenberg  

  From: Serious Eats 
                  
 
MMMMM-------------------------------------------------


YK Jim


... Kapsalon is Dutch poutine: chips, shawarma meat & Gouda.

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